Pumpkin Walnut Bread

Because most recipes call for granulated sugar and brown sugar, it's been a great way for me to experiment in the kitchen by changing recipes around. This one uses PURE maple syrup as a substitute in the recipe for the sweetener. It adds a little more Fall flavor with the pumpkin too.

PUMPKIN WALNUT BREAD

Ingredients:
2 cups unbleached, organic flour (or your choice of flour)
3/4 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. ginger, ground
1/4 tsp. allspice
dash of salt
2 large eggs
1/3 cup water
2/3 cup pure maple syrup
1 cup canned pumpkin puree (not pumpkin pie mix)
1/2 cup canola oil
1 tsp. pure vanilla extract
1 cup chopped walnuts

What to do:
Preheat the oven to 350 F.
Spray a bread loaf pan (9"x5") or a cake pan (9"x13") with spray (or coat with melted butter).
In a large bowl, mix together the dry ingredients. Add eggs, water, syrup, pumpkin and oil to another bowl, mixing well. Combine the dry ingredients with the moist ingredients. Stir in vanilla and walnuts.
Pour into choice of pan.
Bake for 30 minutes if using a cake pan or for 50 minutes if using a bread loaf pan. *I used cake pan today because I couldn't find my loaf pan.* Check for doneness using a toothpick.

Would be tasty with a cream cheese icing on top, I'm sure.